All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This dish delivers horde-sized flavors without you having to roam around for a take-out menu. Broccoli, green onions, and steak strips are finished in a balanced sauce of salt, sweet, and heat. Place this meaty stir-fry on top of a bed of rice, and you have a meal fit for a king, or khan. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using flank steak follow same instructions.
If using ground beef, place in a medium non-stick pan with 1 tsp. olive oil over medium-high heat. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
If using ground pork, place in a medium nonstick pan with 1 tsp. olive oil over medium-high heat. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Trim and cut green onions into ½" pieces.
Coarsely chop peanuts.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Cook the Rice
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Set aside covered.
While rice cooks, roast broccoli.
Roast the Broccoli
Place broccoli on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until tender, 14-16 minutes.
While broccoli roasts, sear steak strips.
Sear the Steak Strips
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Place steak strips in hot pan. Cook undisturbed until browned, 2-3 minutes.
Transfer steak strips to a plate. Steak strips will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear steak strips to medium-high heat. Add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30 seconds.
Add soy sauce, brown sugar, and a pinch of red pepper flakes (to taste). Bring to a simmer, and stir occasionally until sauce thickens, 2-3 minutes.
Stir in steak strips, green onions, and broccoli. Cook until no pink remains on steak and steak reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Plate dish as pictured on front of card, garnishing with peanuts and remaining red pepper flakes (to taste). Bon appétit!
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